Prep: 30 minutes
Grill: 15 minutes • Serves: 8
1/4 cup fresh lime juice
1/4 cup gold tequila
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1/4 cup olive oil
1-1/4 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
8 (8-inch) wooden skewers
16 small lime wedges
2 large nectarines or peaches, halved and pitted
2 rings fresh pineapple
2 tablespoons olive oil
2 tablespoons agave nectar
2 tablespoons fresh lime juice
2 tablespoons gold tequila
1/4 teaspoon salt
1/2 cup finely chopped red onion
1 tablespoon coarsely chopped fresh mint
1 tablespoon finely chopped jalapeño pepper
1.Prepare Shrimp Skewers: Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk garlic, juice, tequila, cilantro and sugar; whisking constantly, slowly drizzle in oil.
2.Place shrimp in large zip-top plastic bag; pour tequila mixture over shrimp. Seal bag, pressing out excess air; let stand 20 minutes. Soak skewers in water 20 minutes.
3.Prepare Salsa: Brush fruit with oil. Place fruit cut side down on hot grill rack; cover and cook 8 minutes or until tender and grill marks appear, turning once. Cut fruit into 1/2-inch pieces. In medium bowl, whisk agave nectar, juice, tequila and salt; add onion, mint, jalapeño and fruit and toss until well combined.
4.Remove shrimp from marinade; discard marinade. Alternately thread shrimp and lime wedges onto skewers; place skewers on hot grill rack. Cook, covered, 5 minutes or until shrimp turn opaque throughout, turning once.
Approximate nutritional values per serving:
226 Calories, 10g Fat (1g Saturated), 85mg Cholesterol,
124mg Sodium, 17g Carbohydrates, 1g Fiber, 12g Protein
Dietitian’s Dish Tip(s):
> Enjoy shrimp in moderation. They are a low-calorie source of protein, high in key nutrients such as selenium, vitamin B12, phosphorus and choline. Selenium plays a role in immunity, thyroid function, and protection from free radicals which can cause aging and disease.